Muffaletta Sandwich For A Group
Recipe type: Lunch
Cuisine: American
Prep time: 
Total time: 
Serves: 8
  • 1 round bread loaf (about 7 inches in diameter)
  • 1 cup Olive salad
  • 3 tbsp Red wine vinaigrette dressing
  • ¼ lb prosciutto
  • ¼ lb thinly sliced sandwich pepperoni
  • ¼ lb salami
  • 8 slices provolone cheese
  • 1 large ball fresh mozzerella, sliced thinly
Olive Salad
  • ¼ cup red wine vinegar
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon dried oregano
  • ⅓ cup good quality olive oil
  • 10 large pitted green olives, coarsely chopped
  • ⅓ cup pitted, coarsely chopped kalamata olives
  • 1 medium red onion, very thinly sliced
  • 1/ 4 cup Roasted red peppers
  • 3 tbsp Artichoke hearts, drained and chopped
  • Arugula or romaine lettuce
  • Fresh basil leaves
  1. Prepare the Olive Salad. With a whisk or a small food processor, whisk the first three ingredients together. Slowly drizzle in the olive oil while whisking or while food processor is on. Stir in the olives. Season to taste with salt and pepper.
  2. Prepare the bread. Cut the top 1 inch of the bread loaf off horizontally. Set the top aside. Hollow out the bottom and top halves of the bread, leaving about 1" of the bread on the crust.
  3. Spread some of the olive salad over the bread bottom and cut side of the bread top. Start layering in the ingredients as follows, occasionally drizzling a little of the red wine vinaigrette dressing: meats, provolone, onion, lettuce, artichoke hearts, basil leaves, roasted red peppers, fresh mozzerella, remaining olive salad.
  4. Carefully cover sandwich with the bread top. Wrap it tightly in plastic wrap. Place in cooler with some weight on it. Sandwich should rest in the refrigerator for at least three hours or up to two days.
  5. You can then cut sandwich into wedges and serve.
Recipe by 50 Campfires at